Honey Orange Chicken & Savannah Bee Company!

Honey Orange Chicken & Savannah Bee Company!
Print Recipe
6 servings
  • Zest from one orange
  • 1/2 cup freshly-squeezed orange juice (approximately 2-3 medium navel oranges)
  • 2 tablespoons reduce-sodium tamari or soy sauce
  • 1 teaspoon arrowroot starch or cornstarch
  • 1/4 cup Wildflower Savannah Bee Honey
  • 2 tablespoons avocado oil
  • 1 1/2 pounds boneless, skinless chicken tenders
  • 2 cloves garlic, finely minced
  • 1 crown broccoli, diced into 1" pieces
  • 6 ounces sugar snap peas or snow peas
  • Optional: cooked rice for serving
  • Optional: pinches of salt and pepper
  1. In a small bowl, whisk together orange zest, orange juice, tamari/soy sauce, honey and starch.
  2. Turn on oven exhaust fan. Heat a large skillet to medium-high and add oil. When oil moves quickly around the pan and is shimmering (but not smoking!), test a piece of chicken. If it sizzles, it’s ready!
  3. Add chicken to the pan and sear for 4-6 minutes, until golden brown on the bottom. Flip and sear another 3-4 minutes to get color on this side.
  4. Turn heat down to medium ⅓ cup water to the pan and use a firm spatula or wooden spoon to scrape any brown bits from the bottom of the pan.
  5. Add garlic and stir constantly for 30 seconds, then add orange juice mixture. Toss to coat with chicken, then simmer 3-4 minutes.
  6. Add broccoli and peas, toss to incorporate, then cover pan and allow to simmer another 3-4 minutes. Uncover and simmer a few more minutes, if needed. It’s ready when no runny liquid remains in the bottom of the pan and veggies are fork-tender. Taste and add a little salt and pepper if you like.
  7. Serve with cooked rice, if using. Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 2 months. I recommend reheating in a saucepan with a splash of water.
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